Total Calories: 253
Grease a 4-cup loaf pan. Place wax paper in pan, leaving a small overhang. Grease sides and bottom of paper lining. Set aside.
Melt chocolate with cream and butter in the top of a double boiler over simmering water. Beat with a wire whisk until mixture is smooth and glossy. Remove from heat and add yolks, one at a time, beating well after each addition. Whisk in powdered sugar until smooth. Mix in rum. Pour mixture into prepared pan and cover with plastic wrap. Freeze overnight.
When ready to serve, remove Pâte by gently loosening wax paper from pan. If it sticks, set pan in hot water for a few seconds. Invert Pâte onto a serving plate and remove wax paper. Using a hot knife, cut Pâte into 1/3- to 1/2-inch slices.
Drain 1 package raspberries, discarding juice. Reserve juice when draining second package of berries. Purée all berries, reserved juice, sugar, and liqueur in a food processor or blender. Strain purée to remove seeds. Chill until ready to use.
To serve, place a slice of Pâte in a pool of Raspberry Sauce on each plate. Top with a generous dollop of whipped cream.
This Chocolate Pâte recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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